Easy Roasted Butternut Squash Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 143.0
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,075.7 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 0.0 g
- Protein: 2.8 g
View full nutritional breakdown of Easy Roasted Butternut Squash Soup calories by ingredient
Introduction
Roasting the vegetables make this soup a snap. If you use precut veggies and canned broth, it's even easier! Roasting the vegetables make this soup a snap. If you use precut veggies and canned broth, it's even easier!Number of Servings: 6
Ingredients
-
5 cups peeled butternut squash, cubed (~ 2.5 lbs.)
4 large shallots, peeled then halved
2 T olive oil
1/2 tsp. salt
1/2 tsp. ground ginger or 1-1/2 inch piece fresh ginger thinly sliced
2 1/2 cups 99% fat free chicken broth
Directions
Put squash cubes, shallots, olive oil and salt in a large bowl, mix well. Pour out onto a roasting pan or jelly roll pan. Roast at 375 degrees for 50 minutes.
Let squash cool.
Put 1/2 the squash/shallot mixture into a blender with half the chicken broth. Blend until smooth then pour into a large sauce pan. Repeat with other half of veggies and broth. Cook over medium heat for 5-10 minutes or until heated through.
Serving size is 3/4 cup. 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user LANC92.
Let squash cool.
Put 1/2 the squash/shallot mixture into a blender with half the chicken broth. Blend until smooth then pour into a large sauce pan. Repeat with other half of veggies and broth. Cook over medium heat for 5-10 minutes or until heated through.
Serving size is 3/4 cup. 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user LANC92.